(serves 8 -10)

This is fruit salad recipe I made up recently because we had a surfeit of feijoas. I have served it several times now at cooking class morning teas and invariably the recipe is requested. Serve for dessert or as a mid morning snack. You will find stem ginger in syrup in jars in speciality section of the supermarket. Serve with vanilla ice cream, or vanilla whipped cream if you wish.

INGREDIENTS
700g-850g (8) feijoas (peeled and cut into 1.5cm thick slices)
24g (2 tbsp) brown sugar
50g stem ginger in syrup (cut into 5mm dice)
30ml (2 tbsp) syrup from ginger in syrup
10ml (2 tsp) dark rum
30ml (2 tbsp) lime juice
20 mint leaves (torn)
650g (3) bananas (peeled and cut into 1cm thick slices)
15ml (1 tbsp) lemon juice

METHOD
Place feijoas into a large bowl and sprinkle with sugar. Gently stir to combine and set aside at room temperature for 30 minutes to macerate.

Into a second bowl place ginger, syrup, rum, lime juice and mint.

Drizzle bananas with lemon juice to prevent them from browning and add to the bowl with feijoas.

Pour over ginger mixture and gently mix to combine.

Serve at room temperature.